Ingredients (Makes 12 muffins)
- 8 large eggs
- 1/2 cup milk (120 ml)
- 1 cup shredded cheese (mozzarella, cheddar, or emmental)
- 1/2 cup bell pepper, finely diced (any color)
- 1/2 cup green onions (spring onions), chopped
- 1/2 cup spinach, chopped (or lightly cooked broccoli, chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (or 2 garlic cloves, minced)
- 1/2 tsp dried oregano or thyme
- Butter or oil for greasing the muffin pan
Optional add-ins (choose any):
- 1/2 cup cooked turkey/ham/chicken, chopped
- 1/3 cup mushrooms, diced
- 1/4 cup olives, chopped
- 1–2 tbsp fresh parsley
Instructions
- Preheat the oven
Preheat to 190°C (375°F). Grease a 12-cup muffin pan well with butter or oil (or use silicone liners). - Prepare the filling
Chop the vegetables into small pieces so they cook evenly. - Mix the egg base
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic, and oregano until well combined. - Add cheese
Stir in the shredded cheese. - Fill the muffin pan
Divide the chopped vegetables evenly among the muffin cups (about half full).
Pour the egg mixture over the vegetables, filling each cup about 3/4 full. - Bake
Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden. - Cool and serve
Let the muffins cool for 5 minutes, then gently remove them from the pan. Serve warm.
Storage & Reheating (Great for meal prep)
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 2 months.
- Reheat: Microwave 20–40 seconds (from fridge) or 60–90 seconds (from frozen), or warm in the oven at 160°C (320°F) for 8–10 minutes.